The Semi Homemade Way; A meal that is easy and to die for!

I found these recipes off the the food network Semi-Homemade Cooking with Sandra Lee: Italian Topiary Garden
I made it for Brandon for our anniversary, He loved it!
If you go on there web page they have coupons for certain ingredients.

Fried Cheese Ravioli and Artichoke Caper Dip (appetizer)

For Ravioli:
Ingredients
Vegetable oil, for frying
1 (9-ounce) package 4 cheese ravioli

For Artichoke Caper Dip:
1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped
2 teaspoons capers
2 teaspoons mayonnaise
2 tablespoons sour cream
1 tablespoon grated Parmesan
1 teaspoon lemon juice

In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it.
When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate

For Artichoke Caper Dip:
In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

Penne with Asparagus and Peppers (side)
Ingredients
1 (9-ounce) package frozen cut asparagus
3/4 cup chicken stock
1/2 cup frozen chopped onion
1 teaspoon crushed garlic
1/2 cup roasted red pepper, cut into 1/2-inch strips
1/2 cup roasted yellow pepper, cut into 1/2-inch strips
1 teaspoon Italian seasoning
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
12 ounces penne pasta, cooked per package directions
1/4 cup grated Parmesan
Directions
In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.

Italian Beef (main)

Ingredients
1 1/2 pounds flank steak
1/2 cup light Italian salad dressing
1 1/2 cups tomato basil pasta sauce
1 tablespoon chopped garlic
1/4 cup Chianti red wine
1 teaspoon Italian seasoning
Directions
Rinse steak under cold water and pat dry with paper towels. Place in large resealable bag. Add salad dressing, 1/2 cup pasta sauce, and garlic to bag. Gently massage to mix marinade. Marinate in refrigerator for 1 to 8 hours.
In a small saucepan combine remaining pasta sauce, wine, and seasoning. Bring to a boil over medium-high heat. Reduce heat and keep warm.
Remove steak from refrigerator 30 minutes before cooking and bring to room temperature. Preheat grill to medium-high. Just before cooking, clean and oil grate.
Remove steak from bag and discard marinade. Place steak on grill. Cook for 6 to 7 minutes per side. Serve hot with warm sauce.

Vanilla-Almond Panna Cotta (dessert)
Ingredients
1 cup almond milk, divided
1 (1/4-ounce) package unflavored gelatin
1 1/2 cups heavy cream
1/2 cup sugar
1/2 teaspoon plus 1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup chocolate fudge syrup , for garnish
Directions
Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside.
In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar. Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.
Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved. Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly. Remove from heat and pour into 6 (4-ounce) individual ramekins.
Leave ramekins uncovered at room temperature to cool. When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.)
To remove, run a knife around the sides of each ramekin and invert over a serving plate.
In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract. Drizzle over the top of the panna cottas to decorate top, as desired.
TIP: If panna cotta do not drop freely from ramekins, carefully dip the bottom of the ramekin in hot water. Be careful not to get water in the ramekin